Image: Edward Pond | Recipe and Styling: Claire Stubbs | Prop Styling: Lara McGraw
A decadent brownie recipe that perfectly combines peanut butter and fudgy chocolate.
- ½ cup unsalted butter, softened
- ½ cup crunchy natural peanut butter
- 6 oz bittersweet chocolate, chopped
- 1½ cups raw sugar
- 4 large free-range eggs
- ½ cup cocoa powder
- 1 cup all-purpose flour
- ¼ tsp baking powder
- ⅓ cup chopped roasted peanuts
- 2 tbsp crunchy natural peanut butter
- 2 tbsp chopped roasted peanuts
- 2 tbsp chocolate chips
1 Preheat the oven to 325°F.
2 Lightly grease a 9" square baking pan and set aside.
3 In a small saucepan, melt the butter, peanut butter and chopped chocolate over a gentle low heat, stirring occasionally, until mixture is smooth and well combined.
4 Remove from the heat. Whisk together the sugar and the eggs in a large bowl. Add the melted chocolate mixture, stirring to combine.
5 In a small bowl, sift together the cocoa powder, flour and baking powder and stir into the egg mixture, folding gently until combined. Stir through the chopped peanuts. Scrape the batter into the prepared pan.
6 For the topping, drag the 2 tablespoons of peanut butter through the surface of the batter in small swirls with the tip of a knife. Sprinkle with peanuts and chocolate chips.
7 Bake for 30 minutes. Allow brownies to cool completely before cutting into squares.